tv [untitled] August 2, 2013 6:30am-7:01am PDT
what their issues were. but they weren't just giving us opinion, they were giving us fact. so,s we learned a lot from them as well. so, here's to san francisco. we're lucky we've got such a great government. we've got a wonderful mayor, a great board of supervisors and now we're going to have two wonderful hospitals to take care of everyone. so, thank you all very much for the opportunity. (applause) >> i better sign these before the political narcissism steps in . [laughter] >> lou, thank you. thank you very much.
♪ >> we're here at one of the many food centric districts of san francisco, the 18th street corridor which locals have affectionately dubbed the castro. a cross between castro and gastronomic. the bakery, pizza, and dolores park cafe, there is no end in sight for the mouth watering food options here. adding to the culinary delights is the family of business he which includes skylight creamery, skylight and the 18 raisin. >> skylight market has been here since 1940. it's been in the family since 1964. his father and uncle bought the market and ran it through sam taking it over in 1998. at that point sam revamped the market. he installed a kitchen
center of the market and really made it a place where chefs look forward to come. he created community through food. so, we designed our community as having three parts we like to draw as a triangle where it's comprised of our producers that make the food, our staff, those who sell it, and our guests who come and buy and eat the food. and we really feel that we wouldn't exist if it weren't for all three of those components who really support each other. and that's kind of what we work towards every day. >> valley creamery was opened in 2006. the two pastry chefs who started it, chris hoover and walker who is sam's wife, supplied all the pastries and bakeries for the market. they found a space on the block to do that and the ice cream
s n afterthought. they realized the desire for ice cream and we now have lines around the corner. so, that's been a huge success. in 2008, sam started 18 reasons, which is our community and event space where we do five events a week all around the idea of bringling people closer to where the food comes from and closer to each other in that process. >> 18 reasons was started almost four years ago as an educational arm of their work. and we would have dinners and a few classes and we understood there what momentum that people wanted this type of engagement and education in a way that allowed for a more in-depth conversation. we grew and now we offer -- i think we had nine, we have a series where adults learned home cooking and we did a teacher training workshop where san francisco unified public
school teachers came and learned to use cooking for the core standards. we range all over the place. we really want everyone to feel like they can be included in the conversation. a lot of organizations i think which say we're going to teach cooking or we're going to teach gardening, or we're going to get in the policy side of the food from conversation. we say all of that is connected and we want to provide a place that feels really community oriented where you can be interested in multiple of those things or one of those things and have an entree point to meet people. we want to build community and we're using food as a means to that end. >> we have a wonderful organization to be involved with obviously coming from buy right where really everyone is treated very much like family. coming into 18 reasons which even more community focused is such a treat. we have these events in the evening and we really try and bring people together. people come in in groups, meet friends that they didn't even know they had before. our whole set up is focused on
communal table. you can sit across from someone and start a conversation. we're excited about that. >> i never worked in catering or food service before. it's been really fun learning about where things are coming from, where things are served from. >> it is getting really popular. she's a wonderful teacher and i think it is a perfect match for us. it is not about home cooking. it's really about how to facilitate your ease in the kitchen so you can just cook. >> i have always loved eating food. for me, i love that it brings me into contact with so many wonderful people. ultimately all of my work that i do intersects at the place where food and community is. classes or cooking dinner for someone or writing about food. it always come down to empowering people and giving them a wonderful experience. empower their want to be around
people and all the values and reasons the commitment, community and places, we're offering a whole spectrum of offerings and other really wide range of places to show that good food is not only for wealthy people and they are super committed to accessibility and to giving people a glimpse of the beauty that really is available to all of us that sometimes we forget in our day to day running around. >> we have such a philosophical mission around bringing people together around food. it's so natural for me to come here. >> we want them to walk away feeling like they have the tools to make change in their lives. whether that change is voting on an issue in a way that they will really confident about, or that change is how to understand why it is important to support our small farmers. each class has a different
purpose, but what we hope is that when people leave here they understand how to achieve that goal and feel that they have the resources necessary to do that. >> are you inspired? maybe you want to learn how to have a patch in your backyard or cook better with fresh ingredients . or grab a quick bite with organic goodies. find out more about 18 reasons by going to 18 reasons.org and learn about buy right market and creamery by going to buy right market.com. and don't forget to check out our blog for more info on many of our episodes at sf quick bites.com. until next time, may the fork be with you. ♪ ♪ >> so chocolaty. mm. ♪ >> oh, this is awesome.
oh, sorry. i thought we were done rolling. ♪ ♪ ?oo hi, i'm holly lee. i love cooking and you are watching quick bites. san francisco is a foodie town. we san franciscoans love our food and desserts are no exceptions. there are places that specialize in any and every dessert your heart desires, from hand made ice cream to organic cakes, artisan chocolate and cupcakes galore, the options are endless. anyone out there with a sweet tooth? then i have a great stop for you. i've been searching high and low for some great cookies and the buzz around town that anthony's are those cookies. with rave reviews like this i
have to experience these cookies for myself and see what the fuss was all about. so let's see. while attending san francisco state university as an accountinging major, anthony's friend jokingly suggested he make cookies to make ends make. with no formal culinary training he opened his own bakery and is now the no. 1 producer of gourmet cookies in the biarea and thank you for joining us on quick bites. how do you feel? >> i feel great. >> so i want to get to the bottom of some very burning questions. why cookies? >> it was a recommendation from a friend. hard to believe that's how it all started. >> why not pies and cakes?
what do you have against pies and cakes, anthony. >> i have nothing against pies and cakes. however, that was the recommendation. >> you were on the road to be an account apblt. >> actually, an engineer. >> even better. and it led to making cookies. >> in delicious ways. >> delicious ways. >> this is where the magic goes down and we're going to be getting to the truth behind cookies and cream. >> this is what is behind cookies and cream. >> where were you when the
idea came to your mind. >> i was in my apartment eating ice cream, cookies and cream ice cream. how much fun, cookies and cream cookies. their cookies and cream is not even -- it took a lot of time, a lot of fun. >> a lot of butter. >> a lot, a lot, a lot. but it was one of those things. all right, now behold. you know what that is? >> what is that? >> cookies and cream. >> oh, they are beautiful. >> yes, so we got to get --. >> all right, all right. we treat the cookies like wine
tasting. i don't ever want anybody to bite into a cookie and not get what they want to get. we're training staff because they can look at the cookie and tell if it's wrong. >> oh, here we go. >> you smell it and then you taste it, clean the plat palate with the milk. >> i could be a professional painter because i know how to do this. >> i can tell that it's a really nice shell, that nice crunch. >> but inside. >> oh, my god. so you are going to -- cheat a little bit. i had to give you a heads up on that. >> what's happening tomorrow? these cookies, there's a lot of love in these cookies. i don't know how else to say it. it really just makes me so happy. man, you bake a mean cookie,
anthony. >> i know. people really know if they are getting something made with love. >> aww >> you know, you can't fool people. they know if you are taking shortcuts here and there. they can eat something and tell the care that went into it. they get what they expect. >> uh-huh. >> system development and things like that. >> sounds so technical. >> i'm an engineer. >> that's right, that's right. cookies are so good, drove all other thoughts out of my head. thank you for taking time out it talk to us about what you do and the love with which you do it. we appreciate your time here on quick bites.
i hope you've enjoyed our delicious tale of defendant 93 and dessert. as for me, my search is over. those reviews did not lie. in fact, i'm thinking of one of my very own. some things you just have it experience for yourself. to learn more about anthony's cookies, visit him on the web at anthoniescookies.com. if you want to watch some of our other episodes at sfquickbites/tumbler.com. see because we have a great waste water system here in san francisco, we about80
million gallons of waste water here in san francisco, which means we basically fill up 120 olympic sized swimming pools each and every day here in the city. we protect public health and safety and environment because we are discharging into the bay and into the ocean. this is essentially the first treatment here at our waste water treatment facility. what we do is slow down the water so that things either settle to the bottom or float to the top. you see we have a nice selection of things floating around there, things from bubble gum wrappers, toilet paper, whatever you dump down the toilet, whatever gets into our storm drains, that's what gets into our waste water treatment and we have to clean. >> see these chains here, this keeps scum from building up. >> on this end in the liquid end basically we're just trying to produce a good water product
that doesn't negatively impact the receiving water so that we have recreation and no bad impact on fish and aquatic life. solids is what's happening. . >> by sludge, what exactly do you mean? is that the actual technical term? . >> it's a technical term and it's used in a lot of different ways, but this is organic sewage sludge. basically what it is is, oh, maybe things that come out of your garbage disposal, things that are fecal in nature. it's sludge left in the water after the primary treatment, then we blend those two over and send them over to digestion. this building is built to replace tanks here that were so
odoriferous they would curl your hair. we built this as an interim process. >> is there a coagulant introduced somewhere in the middle of this? . >> this coagulant brings solids together and lets the water run through. that gives us more time in the digestion process, more time to reduce the amount of solids. these are the biggest ones in the world, like we always like to do in san francisco. they are 4 meter, there's none like it in the world. >> really? wow. >> three meters, usually. we got the biggest, if not the best. so here we are. look at that baby hum. river of sludge. >> one of the things is we use bacteria that's common in our own guts to create this reduction.
it's like an extra digestion. one of the things we have to do to facilitate that is heat that sludge up and keep it at the temperature our body likes, 98.6 degrees. >> so what we have here is the heat exchanger for digester no. 6. these clog up with debris and we're coming in to -- next wet weather season so we always come through here, clean them out, make sure that we get maximum heat exchange during the colder wet weather. sludge season. >> rubber glove. >> right here. >> rubber glove, excellent. all right, guys. >> thank you. >> good luck. >> this is the full on hazmat. . >> residual liquid. we're taking it time to let it
drain. we don't want to get sludge on it necessarily. take your time. stand on the side of it. . >> should we let it release for a while? . >> let it release. >> is that the technical term? . >> this is the most important bolt on the whole thing. this is the locking bolt. it locks this thing right in place. so now. >> take your hammer and what we want to do, we get rag build up right in here. the hot water recirculates right in here, the sludge recirculates in here. the sludge sometimes has rags in it. all we want to do is go around the clean the rags. let me show you how. take the slide hammer, go all the way through the back, go
around. >> got you. >> during the real rainy season, how does that change the way dealing with this job? is it a lot more stuff in there? . >> what we do, charles, we do this quarterly. every four months we go around and clean all the heat exchangers so we don't have a large build up. . >> go around? . >> yeah. (sound of hammering). >> what i'm trying to do, charles, is always pull it out on the low stroke. >> right. so you are not, like, flying
out. now talk about clean up. . >> then where does this stuff get deposited? . >> we're going to dump it in a debris box and it will go back to the plant. >> if you think back, the romans came up with a system of plumbing that allowed us it use water to transport waste away from the hub of civilization, which enabled cities to grow. . >> you have a large bowl, a drive motor and another motor with a planetary gearbox with differential pressure inside there. the large mass up there spinning separating the solids from the liquid. we have to prevent about once a month, we go in there grease those, change the oil, check
the vibration levels. the operators can tell just by the hum of that machine that it's a harmonic noise emitted that it's out of balance and the machine needs to be cleaned. it will start vibrating and we have vibration analysis machines that will come over here and check the levels. so it's kind of an on-going thing that you have to stay on top of on a daily basis. >> handled properly, you take organic residuals, as we call them, that are leftovers of our society and turn them back into some energy. and we have another ability to take that sludge and get a nutrient value for crops there. we actually are running a kind of composting energy recovery system.
>> well, this is a dirty job. we try to do it safely and we try to do it without imposing too much on the public. people want to flush their toilets and have things go away and not be bothersome again. we do a lot to try to accomplish that. i'd like to invite you to come back any time you want. once you got this in your blood, you are not going to be able to stay away. the raging waters are fun and when we do digester cleaning i really hope you can come back. that's quite a sight. >> yeah, that sounds interesting. >> i really appreciate you coming by and it was a >> hi, everybody.
my name is carmen chu. why don't we get started. with a marking up with the department of small business -- we have been working with the department of small business. this project started when we heard from neighborhood merchants. unfortunately, they had access issues, visibility access issues. we have been working closely with many of our partners year today to educate about these -- many of our partners year today to educate about these issues. also in terms of board guidance. i want to thank all of you for coming. many of you may have assistance. i know many merchants could not be here.
please do it share this information with other merchants in the area. we have virginia from the office of small business. we have roger from the bar association. no carla johnson from the office of disability. -- we have carla johnson from the office of disability. i want to especially it acknowledge my colleague to help us get the resources and brought legal expertise to the table. i do not want to take too much of your time. thank you for coming. >> thank you, supervisor chu. i want to express my admiration for a supervisor chu's commitment to you.
so, from our office, what we heard, many small businesses were receiving lawsuits regarding it the ada. tonight we will hear about the legal requirements, what has been in place. any small businesses that nderst informed as far as their obligations for the ada, there are the mechanisms to provide that information to you. so, we are tasked with providing the information. there have been about 300 small businesses that have received the lawsuits. knee individuals who use this mechanism and come up -- the individual to use this
mechanism. while it is important to have ada access, but we want you to understand there are individuals out there taking a look at your vulnerability. we have a packet of information for you tonight. we have it in english and chinese. we have a quick summary of the laws. the ada, calif. building code, the civil rights, and our experts here will elaborate. we also have a list of certified caps at work in san francisco for you. carla johnson with the mayor's office of disability has created a really good it died of out to interview your experts to make sure you are getting the best quality product for you.
been next -- the money you pay for the inspection you can take as a tax deduction. any money that if you have taken can be applied as a tax deduction. this can be done on an annual basis. next, the opportunity, and a fund -- opportunity loan fund, providing for small businesses to pay for the inspection or to make improvements needed. to do it before you receive the lawsuit. and lastly, we of the bar association and ei